Dinner

Wholewheat Bean and Sweet Pepper Enchiladas is for Dinner.

Wholewheat Bean and Sweet Pepper Enchiladas takes 30 minutes to prepare.

Wholewheat Bean and Sweet Pepper Enchiladas takes 35 minutes to cook.

Wholewheat Bean and Sweet Pepper Enchiladas makes 4 servings.

The ingredients for Wholewheat Bean and Sweet Pepper Enchiladas are:

4 medium, ripe tomatoes, quartered
2 tbsp orange juice
Salt and fresh ground black pepper to taste
1 tbsp olive oil
1 medium onion (thinly sliced)
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
1 tsp fresh ground cumin seed
1/2 tsp chili powder
1/2 tsp cayenne pepper
2 cups of low-fat refried beans
4 wholewheat tortillas
Vegan Ricotta Cheese to top

Here is how you make Wholewheat Bean and Sweet Pepper Enchiladas:

Makes 4 large servingsPlace the tomatoes and orange juice in a good processor and pulse until smooth. Season with a dash of salt and a dash of fresh ground black pepper and then set this mixture aside.Heat the olive oil in a large skillet over medium heat. Add the onion, the bell peppers, the fresh ground cumin, the chili powder, and the cayenne pepper and cook for 3 - 4 minutes to blend the flavours.Mix in half of the tomato puree and then remove from the heat.Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Lay the wholewheat tortillas flat on a work surface. Spread an equal amount of refried beans down the centre of each tortilla.Divide and top the beans with the onion/bell peppermixture and half the Vegan Ricotta Cheese.Roll each tortilla into a cylinder and place on the baking sheet, paceing each enchilada about 2" apart.Spoon the remaining tomato puree over the enchiladas.Sprinkle with the remaining Vegan Ricotta Cheese.Bake 25 - 30 minutes, or until heated through and cheese is golden.Note. 1 (14 oz) can of tomato sauce could replace the fresh tomato puree in this recipe if you are short of time!Number of Servings: 4Recipe submitted by SparkPeople user THEOTHERHALF.

The nutritional information for Wholewheat Bean and Sweet Pepper Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 355.1

• Total Fat: 9.0 g
• Cholesterol: 10.1 mg
• Sodium: 837.5 mg
• Total Carbs: 60.6 g
• Dietary Fiber: 14.5 g
• Protein: 13.7 g

The dietary needs meet for Wholewheat Bean and Sweet Pepper Enchiladas is Vegan